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Cooking with kale - 100 recipes

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China Study WFPB Recipe by Heather Crosby This is an updated version of one of the most popular YumUniverse

  • Blue corn taco shells
  • For the Filling
  • 1 cup dry quinoa
  • 1/2 cup dry lentils
  • 1/3 cup Taco Seasoning (p. 133)
  • 2-3 large leaves kale, stems removed and chopped
  • For the toppings
  • Fresh cilantro leaves
  • 1-3 avocados, pitted, peeled, and sliced
  • Fresh lime wedges
0/5 (0 Votes)

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Costco recipe book

  • 4 cups baby kale
  • 4 cups bay spinach
  • 1/5 cup shredded carrots
  • 1/4 cup dried cranberries
  • 1/4 cup toasted sliced almonds
  • Vinaigrette
  • 2 tbsp orange juice
  • 2 tbsp tamari or soy sauce
  • 2 tbsp of golden balsamic vinegar
  • 1 tbsp grated ginger
  • 3 tbsp canola oil
  • 3 tbsp toasted sesame oil
  • Salt and pepper
4.5/5 (2 Votes)

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Calories 505 Fat 15g Sat Fat 3g Cholesterol 94mg Sodium 616mg Protein 40g Carbohyd

  • 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
  • 1 cup pitted prunes, halved
  • 2 cloves garlic, chopped
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Recipe serves 6-8. Recipe courtesy of Mario Batali

  • 2 Tbsp dried currants
  • 6 Tbsp white balsamic vinegar
  • 2 Tbsp Sriracha
  • 6 Tbsp extra virgin olive oil
  • zest and juice of 1 lemon
  • 1 Tbsp tiny capers, drained
  • 1 tsp kosher salt, plus more as needed
  • 2 bunches broccoli Spigarello OR Tuscan kale (about one pound) cut crosswise into paper thin slices
  • 2 Tbsp pine nuts, lightly toasted
  • 6 to 8 large eggs, 1 per person
  • Freshly ground black pepper
  • 1/4 cup freshly grated parmigiano reggiano
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Bring large pot of water to a boil for rigatoni

  • 3 Tbps olive oil
  • 1 pgk large cherry tomatoes
  • 1 lb sausage ground
  • small onion chopped
  • 2 cloves garlic choped
  • salt pepper
  • 1/2 cup sweet vermouth
  • 1 bunch of kale, stemmed and chopped
  • 1 lb rigatoni
  • 1 to 2 cups ricotta cheese
  • olive oil for drizzling
  • shaved Parmesan cheese
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in med saucepan heat 1 tbs oil over med heat

  • 4 tbs olive oil
  • 1 small onion
  • 2 cups quinoa
  • 1 1/2 cups water
  • 3 cups kale
  • 1/3 cup red wine vinegar
  • 1 tea Dijon mustard
  • 1/2 cup toasted pine nuts
  • 1/2 cup parmesan
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1. Place the Nuts, Seeds, Sun Dried Tomatoes & Dates into a medium sized bowl and place just enough water to cover ...

  • Soak Ingredients:
  • 1 Cup Macadamia Nuts (this gives it the creamy, dreamy taste!)
  • 1/2 Cup Sunflower Seeds
  • 1/4 Cup Cashews
  • 1/4 Cup Sesame Seeds (optional)
  • 5 Sun Dried Tomatoes
  • 4 Dates (pits removed)
  • Approx. 1 1/2 Cups Water to Cover the Soaked Ingredients
  • Other Ingredients:
  • 4-5 Heads of Green Leafy Kale (Washed & De-Veined – see image)
  • 1/2 Sweet Yellow Onion
  • 1 Single Stalk of Celery
  • 1 Carrot
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Braggs Aminos (or to taste)
  • 1 Teaspoon Cayenne Pepper (or to taste)
  • 1 Teaspoon Lemon Juice
  • 1 Cup Nutritional Yeast (this gives it the ‘cheesy’ flavor) – Add Last!
  • Additional 1/4 – 1/2 Cup Water – only if needed.
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1. Preheat the oven to 350 degrees and spread the pecans on a baking tray

  • Salad
  • 1/2 cup pecans
  • 8 ounces kale
  • 4 to 5 medium radishes
  • 1/2 cup dried cranberries (or cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled
  • Dressing
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • Sea salt and freshly ground pepper, to taste
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1. Place all marinade ingredients in blender or food processor and process until smooth

  • 1/4 cup raw almonds (or almond butter)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons raw honey
  • 1 tablespoon tamari
  • 1 inch fresh ginger, grated
  • dash cayenne
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1. In a large serving bowl, whisk together the lemon juice, 4 tablespoons olive oil, garlic, salt and pepper to ta...

  • Juice of one lemon
  • 6 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper
  • red pepper flakes
  • 4 to 6 loosely packed cups kale, preferably flat leaf purple kale - midribs removed and leaves thinly sliced
  • 2/3 cup grated Pecorino Toscano cheese (Rossellino variety if you can find it or other flavorful grating cheese, such as Asiago or Parmigiano-Reggiano
  • 1 small loaf ciabatta or other rustic bread, cut into 1 inch cubes (about one cup)
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place oil, garlic and rosemary in a large pot over medium heat

  • 2 tbsp evoo
  • 7 cloves garlic, chopped
  • 4 sprigs fresh rosemary
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 leek, diced (white and green parts)
  • 1 russet potato, peeled and diced
  • 8 c water
  • 3 vegetable boullion cubes
  • 1 bunch lacinato kale
  • 1/3 c quinoa
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In a large pot, bring the chicken stock, olive oil, and potatoes to boil, then simmer until the potatoes are fork-t...

  • 2 quarts chicken stock
  • 2 Tablespoons olive oil
  • 2 pounds peeled white potatoes,
  • cut into 1 inch thick chunks
  • 2 cloves peeled and chopped garlic
  • 1/2 teaspoon black pepper
  • 1 pound well-washed kale, drained in a colander,
  • center stems removed, and chopped
  • 1 pound link of smoked beef sausage,
  • cut into 1/8 inch slices and lightly browned
  • 2 cloves peeled and chopped garlic
0/5 (0 Votes)

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